This is the BEST Peach Pie Recipe! Made with a lattice-topped double crust and filled with an easy and delicious homemade peach pie filling!
Juicy ripe peaches are a summer favorite in my house! I stalk the farmer’s market in the summer until the fresh peaches appear. Once I gather my fresh peaches to take home, it’s exciting to begin making so many delicious peach recipes, from peach cobbler, peach ice cream, peach BBQ sauce, to even freezing peaches to enjoy throughout the year. But I am always eager to make this Classic Peach Pie recipe that’s been in my family for generations! This is such a simple, yet scrumptious pie recipe and makes the best peach pie I’ve ever tasted!
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The Best Peach Pie Recipe
I get my peach stalking habit from my grandmother. As soon as our small town grocery store or fruit stand got fresh peaches every summer, she would buy baskets of them and go home to bake this peach pie for dessert. Maybe that is why fresh peach pie has always been a signal to me that summer was in full swing!
What Makes this the Best Peach Pie?
Two things make this the best peach pie in my family: the peaches and the pie crust. We’ve already talked about the peaches. Now, let’s discuss the pie crust.
Since this pie recipe is a double crust with a lattice top, you get plenty of flaky, delicious crust in every bite. Therefore, you want to make sure that you use my Perfect Pie Crust for this pie. It makes all the difference!
Freeze Pie Crust Dough!
Pie crust dough freezes beautifully!
I love to make ahead pie crust dough and freeze to use later!
To freeze. Prepare pie crust dough and press into a freezer-safe pie plate. Wrap tightly with freezer-safe wrap and then top the pie plate with foil or place into a large zip top freezer bag and store in the freezer for up to 6 months.
To bake. Remove from the freezer, allow the pie dough to rest while preparing the pie, fill the with pie filling and bake!
How To Make Peach Pie
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
To make this pie, you’ll need these ingredients:
- Pie Crust – You’ll need two pie crusts for this peach pie. I prefer to use my homemade pie crust recipe for a flaky, delicious pie crust.
- Peaches – This pie is scrumptious in the summer made with fresh juicy peaches, but you can use frozen peaches (thawed and drained well) or canned peaches (drained well). Enjoy this pie year-round!
- Sugar – You will mix some of this with your sliced peaches and some to sprinkle on top of the crust at the end over the melted butter.
- All Purpose Flour – It combines with the peaches and sugar to make a thick syrup when you simmer a bit before assembling your pie.
- Melted Butter – Helps to make such a golden brown, delicious pie crust when brushed atop your beautiful assembled lattice pie crust.
Preheat the oven to 425ºF.
- Prepare Pie Crusts
Then prepare two pie crusts according to the recipe instructions. Arrange one pie crust dough into a freezer-safe pie dish and freeze it according to the instructions. Roll the second pie crust dough and cut it into 1-inch thick strips. Refrigerate it until ready to top the peach pie in a lattice pattern.
- Prepare the Peach Pie Filling
Place the peaches, sugar, and flour in a large saucepan and place on the stovetop over low heat. Stir well and simmer over low heat until a thick syrup has formed about 10 minutes. Then remove from heat and set aside and allow to cool slightly.
- Assemble the Pie
Remove the pie plate with the pie crust from the freezer and the pie crust strips from the refrigerator. Pour the peach pie filling on top of the bottom dough. Arrange the strips on top of the peaches in a lattice pattern.
Final Steps Before Baking
Brush the lattice top with melted butter and sprinkle the top of the pie with 2 tablespoons of sugar. This makes the lattice crust brown beautifully and has a nice crunch to the crust. I definitely recommend that you not skip that step!
Bake the Pie
Place the pie into the preheated oven and bake until the crust has browned about 30 minutes. Remove the pie from the oven and allow it to rest for about 5 minutes before serving. Enjoy!
To make ahead. Peach pie can be made ahead and stored in the refrigerator for up to seven days. Cool the baked peach pie at room temperature for 30 minutes. Wrap well or cover with a pie plate cover and store.
To freeze. It is best to freeze unbaked peach pie rather than after baking. Allow the pie filling to cool completely, then pour into the frozen pie crust dough on the bottom of the pie plate. Then top the pie with a lattice topping. Cover the pie with freezer-safe wrap, then top with foil and freeze for up to 4 months.
If you freeze the pie after baking, it is best to allow it to thaw at room temperature for about three hours and then place in a 450º F oven for about 20 minutes to allow it to crisp.
Frequently Asked Questions
According to the USDA, baked fruit pies can sit at room temperature depending on the temperature in your environment and the contents of the pie. For food safety reasons, I recommend cooling the pie for 30 minutes at room temperature, wrapping securely, and storing the pie in the refrigerator until ready to serve.
Again, according to the USDA, baked fruit pies can stay at room temperature depending on the temperature and humidity of your environment and the contents of the pie. I recommend allowing the pie to stay at room temperature for 30 minutes before refrigerating to prevent any food safety issues.
You do not have to use a lattice pie crust to top the peach pie. I do recommend using a double crust (a pie crust on the bottom of the pie and on the top of the pie). You can arrange the second pie crust dough on top of the pie filling and crimp the edges together with the bottom pie crust dough to seal the pie. Then, cut slits into the top pie crust dough to allow steam to escape as the pie bakes.
Here’s my classic Peach Pie recipe. I sure hope you love it as much as we do!
The Best Peach Pie Recipe
- 2 pie crust recipe
- 4 cups sliced peaches
- 1 cup sugar , + 2 tablespoons for topping
- 3 tablespoons all-purpose flour
- 2 tablespoons melted butter
- Preheat oven to 425ºF.
- Prepare two pie crusts according to instructions in the recipe. Arrange one pie crust dough into a pie dish and freeze according to the instructions. Roll the second pie crust dough and cut into 1-inch thick strips, refrigerate until ready to top the peach pie.
- Place the peaches, sugar, and flour in a large saucepan set over low heat. Stir well and simmer over low heat until a thick syrup has formed, about 10 minutes. Remove from heat and set aside and allow to cool slightly.
- Remove pie plate from the freezer and the strips from the refrigerator. Pour peaches on top of the bottom dough. Arrange the strips on top of peaches in a lattice pattern. Brush with melted butter and sprinkle top of cobbler with 2 tablespoons sugar.
- Place the pie into the oven and bake until the crust has browned, about 30 minutes. Remove from the oven and allow to rest about 5 minutes before serving.
Nutrition information is automatically calculated, so should only be used as an approximation.